Rating: 4 stars 4
61 Ratings
  • 5 star values: 27
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1

This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.

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  • Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.

  • In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.

  • Bake 15 minutes. Brown in broiler. Serve.

Nutrition Facts

229 calories; protein 8.9g; carbohydrates 31.4g; fat 8g; cholesterol 8.4mg; sodium 307.4mg. Full Nutrition
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